Easy Hollandaise Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

QUICK AND EASY HOLLANDAISE SAUCE IN THE MICROWAVE



Quick and Easy Hollandaise Sauce in the Microwave image

Quick and easy hollandaise sauce. Makes enough for 2 servings of eggs benedict or asparagus. I've tried several ways to make hollandaise sauce; this method works every time and is very quick. My kids love it. I put poached egg on toast or biscuit and top with sauce. I also add crumbled sausage with jalapeno and garlic.

Provided by scottki

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 2

Number Of Ingredients 5

2 egg yolks
¼ lemon, juiced, or to taste
1 pinch salt
1 pinch cayenne pepper
¼ cup salted butter, melted

Steps:

  • Beat egg yolks, lemon juice, salt, and cayenne pepper together in a microwave-safe bowl until smooth. Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
  • Heat in microwave for 15 to 20 seconds; whisk.

Nutrition Facts : Calories 257.3 calories, Carbohydrate 1 g, Cholesterol 265.9 mg, Fat 27.4 g, Protein 2.9 g, SaturatedFat 16.2 g, Sodium 249 mg, Sugar 0.2 g

ONE-MINUTE HOLLANDAISE SAUCE



One-Minute Hollandaise Sauce image

It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.

Provided by SUNKIST2

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 11m

Yield 4

Number Of Ingredients 5

½ cup butter
2 egg yolks
1 tablespoon lemon juice
1 tablespoon milk
salt and ground black pepper to taste

Steps:

  • Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds.
  • Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth.
  • Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Nutrition Facts : Calories 232.6 calories, Carbohydrate 0.8 g, Cholesterol 163.7 mg, Fat 25.3 g, Protein 1.7 g, SaturatedFat 15.4 g, Sodium 207.8 mg, Sugar 0.3 g

EASY HOLLANDAISE



Easy Hollandaise image

Use our shortcut version of the classic French sauce to spruce up steamed artichokes.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
3/4 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter

Steps:

  • In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
  • Heat butter in the microwave or in a small saucepan over medium until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.

Nutrition Facts : Calories 231 g, Fat 25 g, Protein 2 g

HOLLANDAISE



Hollandaise image

Provided by Alton Brown

Categories     condiment

Time 20m

Yield approximately 1 1/2 cups

Number Of Ingredients 7

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Steps:

  • Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
  • Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
  • Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.
  • Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

HOLLANDAISE SAUCE



Hollandaise Sauce image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Time 20m

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
  • Yield: 4 servings

HOLLANDAISE SAUCE



Hollandaise Sauce image

One of the "mother" sauces in classic French cuisine, this fundamental is perhaps best known in the United States as a decadent topping to eggs benedict. While this is indeed a wonderful way to use hollandaise, this creamy, rich, lemon-tinged sauce has so many other uses! And because hollandaise sauce is so easy to make-containing only butter, eggs and lemon-it's worth committing to memory.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 12

Number Of Ingredients 3

3 large egg yolks
1 tablespoon lemon juice
1/2 cup firm butter

Steps:

  • In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
  • Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
  • Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 4 1/2 g, ServingSize 1 Tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g

HOLLANDAISE SAUCE



Hollandaise sauce image

To make your own hollandaise sauce for eggs benedict or other brunch dishes, try this simple recipe.

Provided by Good Food team

Categories     Condiment

Time 10m

Number Of Ingredients 8

125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze of lemon juice
pinch of cayenne pepper
1 muffin, halved
2 slices of ham, warmed
2 poached eggs

Steps:

  • Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
  • Put the egg yolks, white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
  • Remove from the heat and slowly whisk in the melted butter bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
  • To make eggs benedict, toast the muffin halves, top each half with a slice of warmed ham and a poached egg, and spoon over a generous helping of hollandaise.

Nutrition Facts : Calories 529 calories, Fat 57 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Protein 3 grams protein, Sodium 1.4 milligram of sodium

CHEF JOHN'S EASY ONE-BOWL HOLLANDAISE SAUCE



Chef John's Easy One-Bowl Hollandaise Sauce image

I tried making hollandaise sauce with cold butter instead of melted butter and all in one bowl. And it worked! The only way this doesn't work is if the heat is up too high, so keep an eye on that.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 2

Number Of Ingredients 6

1 large egg yolk
2 tablespoons cold water
1 tablespoon fresh lemon juice
Salt to taste
1 pinch cayenne pepper
4 tablespoons cold unsalted butter, cubed

Steps:

  • Place egg yolk into a large stainless steel bowl. Whisk in water, lemon juice, salt, and cayenne pepper. Add butter cubes. Place bowl over low heat. Whisk continually until butter melts and mixture gets foamy, about 3 minutes. Continue whisking over low heat until sauce is to your desired thickness, 3 to 5 more minutes.

Nutrition Facts : Calories 232.1 calories, Carbohydrate 1 g, Cholesterol 163.5 mg, Fat 25.3 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 85.2 mg, Sugar 0.3 g

BASIC HOLLANDAISE



Basic hollandaise image

This sauce, from Gordon Ramsay, takes some time to prepare, but think of it as a workout with a whisk

Provided by Gordon Ramsay

Categories     Dinner, Side dish

Time 30m

Yield Makes about 300ml (enough to serve 4-6)

Number Of Ingredients 6

500ml white wine vinegar
1 tbsp peppercorn
bunch tarragon
3large free-range egg yolks
200ml melted and skimmed unsalted butter (see Secrets for success, below)
squeeze lemon juice

Steps:

  • Boil the vinegar together with peppercorns and tarragon, reduce by half. Strain and reserve (see Secrets for success on storing, below).
  • Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan.
  • Beat vigorously until the mixture forms a foam, but make sure that it doesn't get too hot. To prevent the sauce from overheating, take it on and off the heat while you whisk, scraping around the sides with a plastic spatula. The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  • Whisk in a small ladle of the warmed butter, a little at a time, then return the bowl over a gentle heat to cook a little more. Remove from the heat again and whisk in another ladle of butter. Repeat until all the butter is incorporated and you have a texture as thick as mayonnaise. Finally, whisk in lemon juice, salt and pepper to taste plus a little warm water from the pan if the mixture is too thick.

Nutrition Facts : Calories 336 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Protein 2 grams protein, Sodium 0.02 milligram of sodium

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

Hollandaise sauce in a blender.

Provided by K Knox

Time 10m

Yield 4

Number Of Ingredients 6

½ cup unsalted butter
2 large egg yolks
1 tablespoon warm water
1 tablespoon fresh lemon juice
¾ teaspoon coarse salt
1 pinch ground cayenne pepper

Steps:

  • Melt butter in a small saucepan over medium heat until bubbly; do not let brown.
  • Combine egg yolks, water, lemon juice, salt, and cayenne in a blender; blend until frothy. With blender running, pour in hot butter in a very thin stream and blend until sauce is thick and emulsified. Promptly pour sauce into a serving bowl.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 0.7 g, Cholesterol 163.4 mg, Fat 25.2 g, Protein 1.6 g, SaturatedFat 15.4 g, Sodium 443.3 mg, Sugar 0.2 g

EASY HOLLANDAISE SAUCE



Easy Hollandaise Sauce image

This quick and easy microwave hollandaise sauce is absolutely wonderful served drizzled over Eggs Benedict Casserole recipe #121583 (I suggest making double the amount of sauce for the Eggs Benedict Casserole, as it's so yummy!), over asparagus spears or your favorite vegetables, or with seafood etc. Delicious! A delightfully easy microwave recipe that I am so happy to have discovered--from the newspaper.

Provided by BecR2400

Categories     Sauces

Time 6m

Yield 1 1/2 cups sauce, 10 serving(s)

Number Of Ingredients 5

1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice
1 teaspoon Dijon mustard

Steps:

  • Cut the butter into four pieces, place in a 1-quart glass measure or bowl, and microwave, covered with a paper towel, on high, until almost melted, 45 seconds to 1 minute. Remove butter from the microwave and stir until completely melted.
  • Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
  • Add cream and lemon juice to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in mustard.
  • NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave-safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 3 to 4 minutes, stopping to stir halfway through. Do not allow sauce to boil.

Nutrition Facts : Calories 145.3, Fat 15.4, SaturatedFat 9.2, Cholesterol 114.5, Sodium 94.5, Carbohydrate 0.8, Sugar 0.1, Protein 1.4

More about "easy hollandaise recipes"

QUICK IMMERSION BLENDER HOLLANDAISE RECIPE - SERIOUS …
quick-immersion-blender-hollandaise-recipe-serious image
2022-05-18 Combine egg yolk, water, lemon juice, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. …
From seriouseats.com


HOLLANDAISE SAUCE RECIPE | GET CRACKING - EGGS.CA
hollandaise-sauce-recipe-get-cracking-eggsca image
Instructions. Whisk egg yolks in glass or stainless steel bowl until frothy. Whisk in lemon juice, cayenne pepper and salt. Set bowl over saucepan containing about 1-½ inches (4 cm) simmering water (bottom of bowl should not touch water). …
From eggs.ca


HOLLANDAISE SAUCE (EASY AND NO-FAIL) | DOWNSHIFTOLOGY
hollandaise-sauce-easy-and-no-fail-downshiftology image
2020-01-17 To make this recipe, simply heat up some butter (and it needs to be hot!) and stream it into the blended egg yolk mixture to create a velvety smooth sauce. Melt the butter in a microwave for about 1 minute until hot. Combine …
From downshiftology.com


EASY BLENDER HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
easy-blender-hollandaise-sauce-recipe-simply image
2022-05-04 Add the egg yolks, lemon juice, 1/4 teaspoon of the salt, and cayenne (if using) into your blender. Blend the egg yolk mixture for 30 seconds at a medium high speed, until it lightens in color. Use a timer or count out loud, …
From simplyrecipes.com


HOLLANDAISE SAUCE (QUICK, EASY, FOOLPROOF) | RECIPETIN EATS
hollandaise-sauce-quick-easy-foolproof-recipetin-eats image
2020-10-09 Leave behind most of the milky whites in the butter - about 1 1/2 tbsp. (Note 2) Once all the butter is in, the sauce should be thick, creamy, smooth and pale yellow. Now blitz for a further 10 seconds, moving the stick up and …
From recipetineats.com


7 TOP-RATED HOLLANDAISE SAUCE RECIPES | ALLRECIPES
7-top-rated-hollandaise-sauce-recipes-allrecipes image
2021-01-25 Quick and Easy Hollandaise Sauce in the Microwave. View Recipe. You can make this super simple hollandaise in the microwave with just five ingredients: egg yolks, lemon juice, salt, cayenne pepper, and salted butter.
From allrecipes.com


HOLLANDAISE SAUCE RECIPE | JAMIE OLIVER SAUCE RECIPES
hollandaise-sauce-recipe-jamie-oliver-sauce image
Get a saucepan and a heatproof mixing bowl that will sit stably over the pan. Half-fill the pan with water and bring to a simmer. Turn down the heat as low as it can go but still have the water simmering. Place the butter in a medium pan over a …
From jamieoliver.com


EASY HOLLANDAISE SAUCE | THE RECIPE CRITIC
easy-hollandaise-sauce-the-recipe-critic image
2019-12-20 Position the immersion blender in the container. Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 …
From therecipecritic.com


EASY BLENDER HOLLANDAISE SAUCE - SIMPLY DELICIOUS
easy-blender-hollandaise-sauce-simply-delicious image
2020-10-08 Follow the below directions for blender Hollandaise. Combine the egg yolks, mustard (if using), lemon juice and pepper in a blender and blend until combined. With the blender running, slowly stream in melted butter and allow …
From simply-delicious-food.com


THE EASIEST 5 MINUTE HOLLANDAISE SAUCE — RECIPE — …
the-easiest-5-minute-hollandaise-sauce image
2019-10-06 Crack the egg into a high and narrow mixing bowl or large glass measuring cup or beaker. Melt the butter in a pourable container, either in the microwave or on the stovetop. While using an immersion blender in one hand, …
From dietdoctor.com


JULIA CHILD’S EASY BLENDER HOLLANDAISE SAUCE - TORI AVEY
2020-06-06 Cut the butter into pieces and place it in a small saucepan. Heat it till it's melted, hot and foamy. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds. Uncover, still blending at top speed, and immediately start pouring the hot melted butter in a thin stream of droplets.
From toriavey.com


EASY 3-MINUTE BLENDER HOLLANDAISE SAUCE RECIPE - FOODIECRUSH
2021-04-14 Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated. Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds.
From foodiecrush.com


HOLLANDAISE SAUCE - EASIEST HOMEMADE RECIPE - RAMONA'S CUISINE
2020-10-08 How to make hollandaise sauce in Thermomix. 4 egg yolks. 130g unsalted butter or salted but then no salt should be used. juice from 1/2 lemon. salt and pepper to taste. Method: Insert butterfly. Place all ingredients into TM bowl and cook 8 mins 90o speed 3. For this method, cold butter is also fine to use and it'll work.
From ramonascuisine.com


EASY HOLLANDAISE SAUCE - PINCH ME, I'M EATING
2016-07-09 Because this easy Hollandaise sauce recipe uses a simple ratio of 1:1:1 (1 tbsp butter to 1 tbsp lemon juice to 1 egg yolk) it’s easy to scale up or down as much as you’d like. Plan on one of everything for each person, or two if the person really loves Hollandaise sauce.
From pinchmeimeating.com


EASY HOLLANDAISE SAUCE - IN LESS THAN 60 SECONDS! - RECIPE WINNERS
heat butter to just boiling. transfer butter to a small jug. put the stick into the jar and slowly drizzle the butter in with the motor running. slowly move the stick up and down while mixing. sauce should be thick and creamy. use straight away or keep warm till ready to use for up to an hour. serve and enjoy.
From recipewinners.com


THE FOOD LAB: HOW TO MAKE 1-MINUTE HOLLANDAISE - YOUTUBE
Traditional hollandaise, made by emulsifying melted butter into egg yolks and lemon juice, is notoriously difficult to make. But there's a super easy way to ...
From youtube.com


HOLLANDAISE SAUCE RECIPE - SIMPLY RECIPES
2022-02-20 Add 1 tablespoon of butter and cook sauce: Set the pan over low heat and add 1 tablespoon of butter. Whisking constantly, cook the sauce, very gently until the eggs are thick, pale, and fluffy. The whisk should leave trails in the sauce. This could take up to 5 minutes.
From simplyrecipes.com


EASY HOLLANDAISE SAUCE RECIPE - NATASHASKITCHEN.COM
2022-04-19 Instructions. Separate the egg yolks from the egg whites. Store the egg whites in an airtight container in the fridge for another recipe. Add the egg yolks to a small saucepan with water, lemon juice, and dijon, and whisk until well-combined. Cut the butter into small pieces and add them to the egg mixture.
From natashaskitchen.com


SIMPLE 2 MINUTE EASY HOLLANDAISE SAUCE - SPRINKLES AND SPROUTS
2015-02-28 Blend the egg yolk mixture for a minute, until it lightens in colour and is well combined. Keeping the blender in the jug, and with it running on the slowest setting, very slowly drizzle the hot melted butter over the egg mixture. (see note 4) As the sauce combines move the blender up through the sauce. (see note 5)
From sprinklesandsprouts.com


INA GARTEN'S QUICK AND EASY HOLLANDAISE SAUCE | FOOD NETWORK
01:10. Ina Garten shows how quick and easy it is to make homemade hollandaise sauce with a blender. Her key to making the perfect hollandaise sauce is …
From foodnetwork.com


EASY VEGAN HOLLANDAISE SAUCE - MINIMALIST BAKER RECIPES
2022-05-03 Instructions. Heat vegan butter in a large rimmed skillet over medium heat. Once melted, turn off the heat and whisk in flour until no lumps remain. Add the almond milk, water, lemon juice, dijon, salt, garlic powder, and nutritional yeast and whisk to combine.
From minimalistbaker.com


EASY HOLLANDAISE SAUCE RECIPE - MASHED.COM
2022-06-17 Directions. Heat the butter in a small pan over a low heat until melted. Make sure to keep the butter hot, as this will help with the emulsion. In a blender, add the egg yolks, lemon juice, salt, cayenne, and Dijon mustard. Blend for 5 to …
From mashed.com


EASY PERFECT HOMEMADE HOLLANDAISE - THE SPRUCE EATS
2019-09-10 Gather the ingredients. Place the stick of butter in a small saucepan. Melt the butter in the saucepan. Make sure to swirl the pan until the butter is no longer frothy. Place the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup. Turn on the immersion blender and begin pouring the ...
From thespruceeats.com


EASY HOLLANDAISE SAUCE WITH MAYONNAISE RECIPES
Boil a large pan of water, then reduce to a simmer. Using a large balloon whisk, beat together the yolks and 2 tsp of the reduced wine vinegar in a heatproof bowl that fits snugly over the pan. Beat vigorously until the mixture forms a foam, but make sure that it doesn’t get too hot.
From stevehacks.com


HOW TO MAKE HOLLANDAISE SAUCE IN A BLENDER - WHOLESOME YUM
2021-04-05 Microwave for about 30-45 seconds, just until melted. (Alternatively, melt over medium-low heat in a small saucepan on the stove.) Meanwhile, combine the egg yolks and lemon juice in a blender. Blend at high speed for 10 seconds. Remove the center cap of the blender (the one that allows adding something while the blender is running) and slowly ...
From wholesomeyum.com


EASY HOLLANDAISE SAUCE RECIPE - BUDGET BYTES
2021-06-30 Add the water and lemon juice to the pot with the yolk and whisk until smooth (no heat yet). Cut the butter into small pieces (about ¼ Tbsp size) , then add them to the saucepot with the egg yolk, lemon, and water. Place the pot over medium-low heat. Continuously whisk as the mixture heats.
From budgetbytes.com


HOMEMADE EASY HOLLANDAISE SAUCE RECIPE - SUNDAY SUPPER …
2019-03-03 Follow these simple steps to make an easy Hollandaise sauce you’ll love: Whisk together the egg yolk and lemon juice in a heatproof bowl. Separately, melt the butter (either in a small pan or in the microwave). Put the bowl with the egg mixture over a pan of simmering water (or use a double boiler) but without the water touching the bowl ...
From sundaysuppermovement.com


HOW TO MAKE EASY HOLLANDAISE SAUCE - TASTE OF HOME
2008-01-11 Step Three: Blend, Blend, Blend! Insert your immersion blender into the glass jar and begin mixing. While the blender works its magic, gradually add the hot butter into the mix. Pro tip: Be careful to not add the butter too quick, as this could cause the sauce to break.
From tasteofhome.com


EASY NO-FAIL HOLLANDAISE SAUCE - WHOLESOME FARMHOUSE RECIPES
2021-02-13 Add the whisked eggs, and softened butter to the bowl over the simmering water and whisk until the butter has almost all melted. Add the 1/3 cup of boiling water. (I just heated my water in the microwave for a minute). Keep whisking the egg mixture and cook until it reaches a temperature of 160 degrees F.
From wholesomefarmhouserecipes.com


HOLLANDAISE SAUCE - ALTON BROWN
Place egg yolks and water in a medium mixing bowl and whisk until mixture lightens in color, 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.
From altonbrown.com


EASY HOLLANDAISE SAUCE - SPEND WITH PENNIES
2020-06-20 Stove Top Method. Create a double boiler by placing water in a saucepan and setting a large bowl over the water. Ensure the water is not touching the bowl. Bring water just to a simmer below the bowl. Add egg yolks, lemon juice, and dry mustard to the bowl and whisk until light yellow in color and slightly thickened.
From spendwithpennies.com


EASY FROM SCRATCH HOLLANDAISE SAUCE (WITH RECIPE VIDEO)
2021-02-27 Boil water in the pot being for the double boiler. Separate egg yolks from egg whites and place in a small bowl. Squeeze fresh lemon juice and place in a bowl. Measure and pour white vinegar in a small bowl. Gather seasonings such as salt, pepper, cayenne pepper and hot sauce. Dice butter into small chunks.
From seasonedtotasteblog.com


EASY HOLLANDAISE SAUCE | EASY SAUCE RECIPES
2022-07-31 Place the bowl with the egg mixture over a pan of simmering water without allowing the water to touch the bowl (or, use a double boiler). The steam will heat it. Whisk the melted butter into the egg and lemon mixture and stir gently until it thickens. Mix in the cayenne pepper once it thickens.
From easysaucerecipes.com


EASY HOLLANDAISE SAUCE IN 5 MINUTES | HOW TO FEED A LOON
2019-01-17 In a blender, add the egg yolks, lemon juice, salt, pepper, and cayenne and blend for about 10 to 15 seconds. Remove the vent from the lid of the blender. Carefully turn back on the blender. Slowly pour in the warm melted butter. Blend until sauce is thick and smooth. Taste, and adjust seasonings, if necessary.
From howtofeedaloon.com


HOMEMADE HOLLANDAISE SAUCE - MIGHTY MRS | SUPER EASY RECIPES
2022-08-25 In a small pot over medium heat, melt the stick of butter. Add egg yolks, lemon juice and milk or half and half to the melted butter and continually whisk for about 3-5 minutes or until sauce starts to get thick and frothy. Remove from heat. Finally sprinkle and stir in cayenne pepper and serve immediately.
From mightymrs.com


EASY HOLLANDAISE SAUCE RECIPE - HOHOHEK
2022-06-18 Heat the butter in a small pan over a low heat until melted. Make sure to keep the butter hot, as this will help with the emulsion. In a blender, add the egg yolks, lemon juice, salt, cayenne, and Dijon mustard. Blend for 5 to 10 seconds so the ingredients are all combined. Keeping the blender on, carefully and slowly pour the hot melted butter ...
From hohohek.com


EASY FOOLPROOF HOLLANDAISE SAUCE - LEMON BLOSSOMS
2021-05-16 Method One: To fix broken Hollandaise sauce, turn the blender on and slowly add 1 to 2 tablespoons of boiling water. Blend until the sauce is emulsified and has the right consistency. Method Two: Transfer the broken sauce to a liquid measuring cup. Add an egg yolk into the blender with 1 tablespoon of water.
From lemonblossoms.com


Related Search